Recent content by LukeM

Has anyone here tried super tart wild grapes with store bought grapes to make a wine? If so would you have a recipe you would be willing to share?

Thank you for clearing all that up for me! I might not be able to make any this year, my wife's uncle's bees are not producing much this year. I will keep this in mind for when I get the homey together though and thank you again for all the help!

No, it was not distilled. I made the wine with about 23lbs fresh super sweet and juicy strawberries that the wife and I picked from a farm. I added sugar and water (don't remember the exact amount of sugar off hand but it was 3 gal water and I think around 15lb sugar) and used a paint stir rod...

I am confused about that, what is the "D" word?

I am wondering if I didn’t kill off the wild yeast though. I added potassium metabisulfite thinking that was what was needed to kill the natural yeast but found that it is for the preservation of the wine. What I do know is that the wine, when it stopped percolating through the water trap...

Alright, I bottled the wine about 2 weeks ago now (it was nice and clear/slight haze). I am not a wine drinker, never really liked the store bought stuff and the people that make it that I have tried is too bitter and strong. I added some juice to lower the alcohol content (it would actually...

Thank you guys, I am looking forward to giving this a try! other than adding yeast nutrient, is there any thing else I should be adding? Anything like potassium metabisulfate, acid blend, ect.?

I am thinking about making some and as far as I can see, it takes honey, water, and yeast. Is this all that its going to need, or will sugar be needed in the recipe also. If anyone has a recipe for this and would like to share it please do so as I could use more choices on recipes than the few...

Ok, I have some more questions. How do you know when to bottle the wine? How clear will strawberry wine get? I am constantly watching my wine (kind of find enjoyment from watching it clear day by day) and have tasted it a few times (It's still sharp as hell but has an AWESOME after taste). I...

Lol yep that would be my thread. Thank you for the help!

Thank you guys! I will let it clear for another 30-60 days and give it a try then, if I think it needs to be sweetened or cut at that time then I will add the juice. I appreciate the help!

With this being my first time of making any wine I did not think to take a starting point, but in my other thread we were able to come to an estimate of 1.090-1.1000.

Sounds good, thank you for the quick reply! What would be a better option for the "backsweetening", regular sugar or the strawberry juice? I think the juice would help lower (or cut) the alcohol content, or would this start more fermentation?

I have been making strawberry wine and it has been going good (or so I thought LOL). I added potassium metabisulfite when it slowed fermentation to a bubble a minute and barely any bubbles (around 1.000-0.980 SG (hard to read at that time)) and let it sit for the last 3 days to settle some. I...

It's still holding at about 1.030. I started thinking that too, if the yeast only can live in it to 14% then it should be okay. I might end up having a super sweet dessert wine, which I'm pretty sure the wife would be happy with lol.